Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Stopped by Chef's Armoury today and had a look at their debas. Didn't have anything longer than 180, but that's the first time I've seen a "proper" deba in person and it's got me thinking, perhaps a 180 will be sufficient. My only previous deba was the Kanetsune 165 which felt way too small, so I figured a 180 wouldn't be a substantial enough jump, but having seen it next to a couple of Takayuki's, a Doi and some Kaiden debas, the difference is huge.

Aye, Leigh's sorted out a really nice space. Could have spent longer just staring at some of the knives, particularly the ironwood R2 Takeshi Saji gyuto. Only opened yesterday so I think he's still moving a lot of stock down; stopping by next week to have a look at the Konosuke #6 when he gets them in

A lot of space dedicated to the bespoke knives, which certainly look the part. Even if it's pricey, it's nice to have a store carrying great (by KKF standards) knives in Melbourne.

Konosuke #6 is nice. I handled it at the Sydney store. Still prefer sugimoto due to weight and handle design. Rat tail tang makes sugimoto blade a bit lighter and its balance a bit more forward. However, Konosuke #6 is a very nice offering, very nice finish (for Japanese cleaver, I think) at a competitive price. And don't forget Takeshi Saji cleaver.

His bespoke line is a bit of a stretch for bespoke meaning, though. I would say, the line is a custom order from a collection of blade styles and handles.

If you're into Japanese food. He's got some nice stuff. His dried natural wasabi power is probably the next best option to fresh wasabi.